Comments on: Tiramisù Cheesecake (updated…)http://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/
A Swedish food blogWed, 24 Oct 2012 15:57:06 +0000hourly1By: Marionhttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-230783
MarionSat, 22 Aug 2009 23:34:55 +0000http://www.acatinthekitchen.com/?p=80#comment-230783I am so glad you mentioned using Quark in cheesecake. I had an English recipe using Mascarpone,but when I made it using organic Italian made Mascarpone there was a bitter taste. That was before I added the lemon juice so it must be the cheese as the only other ingredient was icing sugar (apart from the base of digestive biscuit ,US graham cracker)!
Your preference is much better & healthier.
Best regards.
Marion.I am so glad you mentioned using Quark in cheesecake. I had an English recipe using Mascarpone,but when I made it using organic Italian made Mascarpone there was a bitter taste. That was before I added the lemon juice so it must be the cheese as the only other ingredient was icing sugar (apart from the base of digestive biscuit ,US graham cracker)!
Your preference is much better & healthier.
Best regards.
Marion.
]]>By: Tiramisù Tart « Girljapan’s Bloghttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-184733
Tiramisù Tart « Girljapan’s BlogTue, 30 Dec 2008 23:56:06 +0000http://www.acatinthekitchen.com/?p=80#comment-184733[...] pastry chef taught Payard that mascarpone can be whipped like cream. Another revelation: “The Italians use mascarpone the way the French use butter.” Here, Payard pays homage to Italian [...][...] pastry chef taught Payard that mascarpone can be whipped like cream. Another revelation: “The Italians use mascarpone the way the French use butter.” Here, Payard pays homage to Italian [...]
]]>By: A cat in the kitchen » Blog Archive » Tiramisù Cheesecake, 2nd attempthttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-11060
A cat in the kitchen » Blog Archive » Tiramisù Cheesecake, 2nd attemptSat, 18 Nov 2006 20:23:50 +0000http://www.acatinthekitchen.com/?p=80#comment-11060[...] As some of you know, I baked a Tiramusù Cheesecake last week. I was dissapointed with the taste, because I follwed the original recipe and used Philadelphia Cheese instead of quark and too bitter dark chocolate. So I made it again, this time with quark and less bitter chocolate. For my views regarding cheesecakes, just read the first attempt on this cheesecake. Most people would probably love the first cheesecake with Philadelphia cheese, but I didn’t like it at all. [...][...] As some of you know, I baked a Tiramusù Cheesecake last week. I was dissapointed with the taste, because I follwed the original recipe and used Philadelphia Cheese instead of quark and too bitter dark chocolate. So I made it again, this time with quark and less bitter chocolate. For my views regarding cheesecakes, just read the first attempt on this cheesecake. Most people would probably love the first cheesecake with Philadelphia cheese, but I didn’t like it at all. [...]
]]>By: Anonymoushttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-275
AnonymousWed, 30 Nov -0001 00:00:00 +0000http://www.acatinthekitchen.com/?p=80#comment-275<span class="deleted-comment">This post has been removed by a blog administrator.</span>This post has been removed by a blog administrator.
]]>By: Annehttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-276
AnneWed, 30 Nov -0001 00:00:00 +0000http://www.acatinthekitchen.com/?p=80#comment-276Aww. It looked so promising! :(Aww. It looked so promising! :(
]]>By: Anonymoushttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-277
AnonymousWed, 30 Nov -0001 00:00:00 +0000http://www.acatinthekitchen.com/?p=80#comment-277the cake looks absolutely beautiful! what is the tiramisu part of it?<BR/><BR/>you don't like philadelhia in cheese cake? that is what usually goes in it! i love dark chocolat and the tart taste of philadelphia is perfect in anything i think, so please do post the recipe!the cake looks absolutely beautiful! what is the tiramisu part of it?

you don’t like philadelhia in cheese cake? that is what usually goes in it! i love dark chocolat and the tart taste of philadelphia is perfect in anything i think, so please do post the recipe!

]]>By: Dagmar http://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-278
Dagmar Wed, 30 Nov -0001 00:00:00 +0000http://www.acatinthekitchen.com/?p=80#comment-278Hi Anne and anonymous,<BR/><BR/>I have updated the post now as I wasn't clear enough about the philadelphia cheese.<BR/><BR/>I will try to post the recipe during the weekend. About the tiramisù part; in the chocolate layer there's chocolate, espresso coffee and coffee liquer. The bottom is made of a kind of biscotti.Hi Anne and anonymous,

I have updated the post now as I wasn’t clear enough about the philadelphia cheese.

I will try to post the recipe during the weekend. About the tiramisù part; in the chocolate layer there’s chocolate, espresso coffee and coffee liquer. The bottom is made of a kind of biscotti.

]]>By: Pillehttp://www.acatinthekitchen.com/2005/09/01/tiramisu-cheesecake-updated/comment-page-1/#comment-279
PilleWed, 30 Nov -0001 00:00:00 +0000http://www.acatinthekitchen.com/?p=80#comment-279Sorry it didn't work, Dagmar - it did look very promising when baking in the oven. And I do like the cake's zebra-esque look on the lower picture.<BR/>I am looking forward to the recipe however!Sorry it didn’t work, Dagmar – it did look very promising when baking in the oven. And I do like the cake’s zebra-esque look on the lower picture.I am looking forward to the recipe however!
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